Soups · Finnish

Parsnip-salmon soup (Palsternakka-lohikeitto)

Name: Parsnip-salmon soup (Palsternakka-lohikeitto)
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Finnish
Ingredients: 600 g parsnips; 3 floury potatoes 300 g · red bag; piece (100 g) of leek; 1 garlic clove; 1 tbsp butter; 8 dl water; 1 tbsp vegetable fond/stock concentrate; 0.5 tsp salt; 1 carton cooking cream 2 dl · 15%; 1 pkg cold-smoked rainbow trout slices 150 g; 1 jar capers 50 g/35 g; 1 tbsp rapeseed oil; chives, finely chopped

Parsnip-salmon soup is a wonderful combination of smooth puréed parsnip soup and crispy pan-fried cold-smoked salmon and capers. The soup is suitable as both an appetizer and a main course.

Smarrig Kitchen1y

Machine-translated, original language: Suomi.

Cook 1 hTotal 1 hInspired by k-ruoka.fi

Method

1
Peel the parsnips and potatoes. Cut them into smaller pieces. Finely chop the rinsed leek and peeled garlic clove.
2
Sauté the vegetables in a pot in butter for a few minutes. Add the water, fond, and salt. Bring to a boil and cook for 20-25 minutes until the parsnips and potatoes are completely tender.
3
Drain and reserve the cooking liquid. Carefully purée the vegetables using a hand blender in the pot, or a countertop blender if its jar can withstand boiling hot food. Add the cooking liquid towards the end of puréeing. Finally, add the cream and heat the soup through.
4
Cut the cold-smoked salmon into pieces. Drain the capers. Pat the capers dry with paper towels.
5
Heat the oil in a pan and fry the capers over medium heat for 3-5 minutes until crispy. Transfer the capers onto a plate lined with paper towels to drain. Pan-fry the cold-smoked salmon until crispy.
6
Ladle the soup into serving bowls. Top with the cold-smoked salmon, capers, and chives.